Milk chocolate just doesn't cut it anymore. It's even starting to taste bad, now that I've gotten used to Callebaut semi-sweet chocolate. Another chocolate I could get used to is the much-acclaimed Valrhona, which I recently discovered at the West Side Market. We tried the Guanaja, the bitter dark chocolate with 70% cocoa, which was not at all sweet, but was, dare I say it, smooth and complex. The chocolate pie was transformed by a sprinkle of the stuff on top (and the removal of milk chocolate curls). I've never had bittersweet chocolate before: apparently it is used primarily for baking, so the fact that we ate it like a candy bar is a testament to its goodliness.
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